Dark ruby red in color with aromas of boysenberry, dark cherry and mulberry along with hints of baking spices, dill, cola, nutmeg and vanilla. Bold flavors of cranberry, ripe plum, cherry and strawberry with notes of cocoa powder and sweet fig.
We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve the vineyard-fresh flavors. After de-stemming, but not crushing, the berries, we cold-soak the fruit for up to two weeks to soften the skins and allow for ideal extraction. During fermentation in both closed and open-top stainless steel fermenters, we used both punch-downs and pump-overs to extract color and tannins, and also to control temperatures and maximize flavors. We aged the wine in 100% French oak (60% new, 40% seasoned) for up to nine months.